Sautéed Chickpeas, Quinoa and Vegetables Bowl

Ingredients

• Chickpeas1/2 cup (100 g)
• Quinoa1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Radish1/4 cup (30 g)
• Avocado1/4 count (60 g)
• Cucumber1/2 cup (60 g)
• Carrot1/2 medium (30 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and chickpeas.

2. 2

   Step 2

   Preheat a pan over medium heat, while chopping the garlic.

3. 3

   Step 3

   Once heated, add half of the oil along with the chickpeas, garlic and add parsley, basil or oregano if available.

4. 4

   Step 4

   Sauté stirring occasionally for 5-7 minutes until browned. Set aside.

5. 5

   Step 5

   Cut the tomato and radish into thin slices. Separately, peel and cut the avocado into wedges.

6. 6

   Step 6

   Peel the carrot and cut into thin slices, as well as the cucumber.

7. 7

   Step 7

   Note that you can replace half of the quinoa with rice.

8. 8

   Step 8

   Place the sautéed chickpeas with quinoa, tomato, radish, avocado, cucumber and carrot.

9. 9

   Step 9

   Season with lemon juice, the remaining oil and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sautéed Chickpeas, Quinoa and Vegetables Bowl can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.